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Notes on Apples

Published at In Category Apples, Blog, Fruit, Recipes Tags:

I’m excited to see the apples start this week, the start of a weekly apple installment that will take us well into the fall. Typically, the first apples of the year are better for cooking as they are more tart. This (weird) year, however, boxes could have contained red delicious, golden delicious, golden something-or-other, and Read More…

Spaghetti Squash Pie 2

Published at In Category Blog, Recipes, Spaghetti Squash, Vegetables Tags:

Yay – spaghetti squash!

Here’s your plan of attack. Wash it. Cut it in half, scrape out the seeds and strings as you would any squash and cook. Microwave: arrange the halves in a microwave-proof dish and lightly cover with waxed paper and cook at high for about 6 minutes. Test squash – it’s done when squash is softened and flesh can be separated into “noodles” using a fork. Oven: arrange halves on a rimmed baking sheet, cut side down and bake at 375 for 30 to 40 minutes. Same test for doneness. In either case, let squash cool slightly before separating into strands.

Now – use the no-cook pasta sauce above and you have a low-carb dinner, or try something completely different and bake a pie.

This is a recipe I tested for the AJC. It comes from a friend for whom this is an old family favorite.

Pasta with Fresh NoCook Tomato Sauce

Published at In Category Blog, Recipes, Tomatoes, Vegetables Tags:

So many tomatoes! And in their travels from farm to us, a few of them got bruised along the way.

Here’s my general plan of attack for tomatoes. I sort through them and set aside the ones that are perfect and will live to be enjoyed another day.

For the ones with bruises and the occasional very soft spot, I rinse them and then cut out all the bad spots. Chop the remainder with olive oil, garlic and herbs of my choice, and then season with salt and pepper. Now I have a no-cook pasta sauce that can sit in the refrigerator getting better and better for a couple of days. Here’s a more formal recipe.